Description
Hearty beef and cheese manicotti brings classic Italian comfort to dinner tables with rich, melted cheese and savory meat nestled in delicate pasta tubes. Delicious layers promise a satisfying meal that invites you to savor each perfect, cheesy bite.
Ingredients
Scale
Pasta and Sauce:
- 14 manicotti pasta shells (8 ounces / 226 grams)
- 3 cups spaghetti marinara sauce
- 2 tablespoons butter, cut into pieces
Meat and Cheese Filling:
- 1/2 pound (226 grams) ground beef
- 1/2 pound (226 grams) ground pork
- 15 ounces (425 grams) whole milk ricotta cheese
- 3 1/2 cups mozzarella cheese, shredded (divided)
- 1 cup Parmesan cheese, grated (divided)
- 1 medium onion, diced
- 2 cloves garlic, minced
Seasoning and Herbs:
- 4 teaspoons olive oil, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh Italian parsley, chopped
- 1/4 teaspoon ground nutmeg
Instructions
- Prepare the meat foundation by sautéing chopped onions and minced garlic in olive oil. Introduce ground beef and ground pork, seasoning with salt and pepper. Cook thoroughly until meat develops a rich, caramelized exterior, then allow the mixture to cool completely.
- Initiate pasta preparation by submerging manicotti shells in generously salted boiling water. Cook until pasta reaches a tender yet firm consistency, approximately 6 minutes. Gently remove and rinse with cool water, then lightly coat with olive oil to prevent adhesion.
- Craft the luxurious filling by blending ricotta cheese with shredded mozzarella and grated Parmesan. Incorporate finely chopped parsley and a whisper of nutmeg for depth. Fold the cooled meat mixture into the cheese blend, ensuring uniform distribution.
- Preheat the oven to 350°F. Create a foundational layer in a rectangular baking dish by spreading marinara sauce. Carefully stuff each pasta tube with the cheese and meat mixture using a piping tool or spoon. Arrange stuffed shells in a precise, single layer.
- Generously drape additional marinara sauce over the filled shells. Liberally sprinkle remaining mozzarella and Parmesan across the surface. Dot with small butter fragments to enhance richness and promote golden browning.
- Transfer to the preheated oven and bake uncovered until the cheese melts into a bubbling, bronzed crust, approximately 30-35 minutes. Allow the dish to rest briefly, permitting flavors to meld and stabilize before serving.
Notes
- Choose ground beef with a moderate fat content around 15-20% for the best flavor and juiciness in the meat mixture.
- Quickly rinse manicotti shells under cold water after boiling to halt cooking and prevent them from becoming mushy.
- Consider using a piping bag or large plastic bag with corner snipped for cleaner, faster filling of delicate pasta tubes.
- For a lighter version, swap full-fat cheeses with part-skim ricotta and mozzarella, reducing overall calorie content without sacrificing taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 490
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 85 mg